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TUTTO ITALIANO

501 S WELLS ST, CHICAGO, IL 60607 · Restaurant

18 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF THE COOKING EQUIPMENT WHERE NEEDED IN THE KITCHEN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FAUCET NECK OF THE EXPOSED HANDSINK BEHIND THE BAR IN POOR REPAIR; REPLACE THE FAUCET NECK. OBSERVED PART OF THE PIPE AT THE EXPOSED HANDSINK IN THE PREP AREA IN THE BASEMENT MADE OF PLASTIC; INSTRUCTED TO REPLACE WITH A METAL PIPE.
  3. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN PROCEDURE POSTED ON SITE OR NECESSARY ITEMS OUTLINED IN THE POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIAARHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. MUST PROVIDE AND MAINTAIN. 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED VARIOUS TCS FOODS (COOKED PASTAS,HOUSE SAUCES, CHOPPED TOMATOES, CARMELIZED ONIONS,ETC) STORED IN REFRIGERATION UNITS THROUGHOUT FACILITY WITH IMPROPER LABELS. INSTRUCTED TO PROVIDE AND MAINTAIN DISCARD/USE BY LABELS ON ALL REFRIGERATED, READY TO EAT , PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS AIR DRYING IN PREP AREA. INSTRUCTED TO STORE SOILED TOWELS IN A CONCENTRATED SOLUTION AT LEAST 50 PPM WHILE NOT IN USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE EQUIPMENT STORED THROUGHOUT BASEMENT STORAGE AND PREP AREA SHELVING UNITS ESPECIALLY THROUGHOUT MAIN KITCHEN. MUST REMOVE ALL UNUSED ITEMS AND ORGANIZE TO PREVENT PEST HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHT BULBS IN WOMEN TOILET ROOM AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE ALLERGEN TRAINING CERTIFICATES FOR ALL POSTED CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDERS.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    8 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED ROM INSPECTION REPORT 2098718, DATED 10/12/2017. VIOLATIONS INCLUDE: #32; OBSERVED DOOR GASKETS ON MIDDLE 2 DOOR COOLER IN POOR REPAIR. OBSERVED TWO DOOR GLASS DISPLAY REFRIGERATOR UNIT, ON OPPOSITE SIDE OF PREP LINE WITH MISSING FAN COVER. OBSERVED TWO DOOR REACH-IN COOLER, LOCATED ON NORTH WALL OF PREP LINE WITH RIGHT DOOR IN POOR REPAIR. -INSTRUCTED MANAGER TO REPAIR AND MAINTAIN, ALL ABOVE, AT ALL TIMES. OBSERVED CUTTING BOARDS LOCATED AT COOK LINE WITH DARK DEEP GROOVES AND CUTS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN AT ALL TIMES, TO PREVENT CROSS CONTAMINATION. #35:OBSERVED 4 BY 4 LARGE WHOLE, IN CEILING, ON FAR EAST END OF BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN, AT ALL TIMES. #36: OBSERVED BURNED-OUT LIGHT DIRECTLY ABOVE PREP LINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN IT ALL TIME. VIOLATIONS STILL EXISTS. SERIOUS VIOLATION 7-42-090 #40: OBSERVED NO VISIBLE THERMOMETER IN TWO DOOR REACH-IN COOLER, LOCATED ON NORTH WALL OF COOK LINE AREA. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN AT ALL TIMES.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL FOOD CONTAINERS IN BASEMENT PREP AREA, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM STORAGE RACKS IN THE PREP COOLER ACROSS FROM STOVE, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DRIED FOOD DEBRIS FROM EXTERIOR OF STOVE, CLEAN DRIED FOOD DEBRIS FROM MICROWAVE IN SMALL DRY STORAGE ROOM OFF REAR PREP AREA. CLEAN EXCESSIVE DEBRIS FROM INTERIOR OF SODA NOZZLE AND SODA CADDY BEHIND BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR DAMAGED FLOOR TILE BETWEEN STOVE AND PREP COOLER AND IN FRONT OF REACH IN 2-DOOR COOLER IN PREP AREA. SWEEP DEBRIS FROM FLOORS THROUGHOUT BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN EXCESSIVE GREASE ACCUMULATION FROM KITCHEN HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INCREASE HOT WATER PRESSURE IN LADIES TOILET ROOM.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • MUST STORE SOILED LINENS IN SANITIZER WATER (BUCKET) WHILE NOT IN USE TO PREVENT CROSS CONTAMINATION.
  6. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD STORED IN TWO DOOR REACH-IN COOLER, LOCATED AT PREP LINE STORED IN GROCERY BAGS. INSTRUCTED MANAGER TO STORE BULK FOODS IN FOOD GRADE PLASTIC CONTAINERS. MAINTAINED AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DOOR GASKETS ON MIDDLE 2 DOOR COOLER IN POOR REPAIR. OBSERVED TWO DOOR GLASS DISPLAY REFRIGERATOR UNIT, ON OPPOSITE SIDE OF PREP LINE WITH MISSING FAN COVER. OBSERVED TWO DOOR REACH-IN COOLER, LOCATED ON NORTH WALL OF PREP LINE WITH RIGHT DOOR IN POOR REPAIR. -INSTRUCTED MANAGER TO REPAIR AND MAINTAIN, ALL ABOVE, AT ALL TIMES. OBSERVED CUTTING BOARDS LOCATED AT COOK LINE WITH DARK DEEP GROOVES AND CUTS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN AT ALL TIMES, TO PREVENT CROSS CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED TWO DOOR GLASS DISPLAY REFRIGERATOR UNIT, ON OPPOSITE SIDE OF PREP LINE WITH DUST ON FAN COVER. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED 4 BY 4 LARGE WHOLE, IN CEILING, ON FAR EAST END OF BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN, AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNED-OUT LIGHT DIRECTLY ABOVE PREP LINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN IT ALL TIME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO SPLASH GUARD BETWEEN 3 COMP SINK AND EXPOSED HAND SINK, IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO INSTALL TO PREVENT POSSIBLE CONTAMINATION. MAINTAINED AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO VISIBLE THERMOMETER IN TWO DOOR REACH-IN COOLER, LOCATED ON NORTH WALL OF COOK LINE AREA. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN AT ALL TIMES.
  7. Canvass Re-Inspection

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF DEBRIS THRU-OUT BASEMENT .MUST CLEAN/MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON WALLS IN BASEMENT DISH ROOM.MUST REPAIR ENTIRE ROOM AREA.ALSO INTERIOR WALLS AND CEILING INSIDE BASEMENT WALK IN COOLER NOT CLEAN,DUSTY.MUST CLEAN/MAINTAIN.ALSO WALLS UPPER AND LOWER BEHIND DISH MACHINE NOT CLEAN OF DEBRIS.COOKING AREA BY COOKING EQUIPMENT,INCLUDING WALL BEAM.MUST CLEAN OR PAINT. ALSO SEAL ALL SMALL HOLES IN WALL AREAS IN COOKING AND DISH ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS NOT SHIELDED OVER ICE MACHINE IN BASEMENT.MUST SHIELD
  8. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE REACH IN COOLER MAINTAINED AT IMPROPER TEMPERATURES.APPROX 5LBS OF GRILLED CHICKEN-55.4F DATED-6-23-2016,OTHER FOODS NOT DATED:12LBS OF CALAMARI-AT 50.1/49.7F,AND 15LBS OF COOKED PORK SAUSAGE-AT 68.F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW. APPROX 32LBS/COST 150.00.CRITICAL VIOLATION ISSUED 7-38-005A
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION STILL EXIST.#38-MUST INSTALL EXPOSED HAND SINK BEHIND THE BAR IN THE DINING ROOM.SERIOUS VIOLATION ISSUED 7-42-090
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN OF DEBRIS THRU-OUT BASEMENT .MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PEELING PAINT ON WALLS IN BASEMENT DISH ROOM.MUST REPAIR ENTIRE ROOM AREA.ALSO INTERIOR WALLS AND CEILING INSIDE BASEMENT WALK IN COOLER NOT CLEAN,DUSTY.MUST CLEAN/MAINTAIN.ALSO WALLS UPPER AND LOWER BEHIND DISH MACHINE NOT CLEAN OF DEBRIS.COOKING AREA BY COOKING EQUIPMENT,INCLUDING WALL BEAM.MUST CLEAN OR PAINT. ALSO SEAL ALL SMALL HOLES IN WALL AREAS IN COOKING AND DISH ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHTS NOT SHIELDED OVER ICE MACHINE IN BASEMENT.MUST SHIELD
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL EXPOSED HAND SINK BEHIND BAR SEE VIOLATION #29 IN DINING ROOM.
  9. Complaint Re-Inspection

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • POTABLE ICE IN LARGE BIN BEHIND THE BAR FOUND WITH BOTTLES OF ALCOHOL INSIDE. ALL POTABLE ICE MUST BE COMPLETELY SEPARATED FROM BOTTLES OF ALCOHOL, MUST INSTALL A BARRIER COMPLETELY SEPARATING THE SECTIONS OR REMOVE THE BOTTLES FROM THE BIN. REMOVE ICE BUILD-UP FROM THE INTERIORS OF BOTH DEEP FREEZERS IN BASEMENT. PAINT RUSTY EXTERIOR OF DEEP FREEZER IN BASEMENT. PROVIDE COVERS FOR ALL ICE BINS THAT HAVE POTABLE ICE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL CUTTING BOARDS ON PREP TABLES IN FOOD PREP AREA, EXTERIORS(SIDES) OF ALL COOLERS, COOKING STOVES, ALL DEEP FREEZERS AND REACH-IN FREEZERS IN BASEMENT, POP GUNS AND HOLSTERS BEHIND THE BAR, MEAT SLICER AND STORAGE SHELVES IN BASEMENT. CLEAN INTERIOR OF DISH MACHINE(EXCESSIVE LIME BUILD-UP OBSERVED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING FLOOR TILES IN FOOD PREP/DISH WASHING AREA. DETAIL CLEAN FLOORS THROUGHOUT FOOD PREP AREAON FIRST FLOOR, THROUGHOUT ALL SECTIONS OF BASEMENT, REMOVING ALL DIRT AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT WALLS AND BASEBOARDS INSIDE WALK-IN COOLER IN BASEMENT, AND THROUGHOUT FIRST FLOOR PREP/DISH WASHING AREA(GREASE, DIRT, BLACK RESIDUE, FOOD SPLATTERS). REMOVE ALL CHIPPING PAINT FROM CEILING IN FOOD PREP/DISHWASHING AREA. CLEAN DUST BUILD-UP FROM HEAT VENT IN WOMEN"S WASHROOM,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHTS IN FOOD PREP AREA UNDERNEATH THE HOOD AND IN KITCHEN AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL EXPOSED HANDSINKS BEHIND THE BAR IN THE DINING AREA AND IN BASEMENT PREP AREA. REPAIR FAUCET AT 2 COMPARTMENT SINK IN BASEMENT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN SMALL STORAGE AREA IN REAR BY EXIT DOOR. MUST CLEAN AND MAINTAIN UNUSED EQUIPMENT IN BASEMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.
  10. Complaint

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MIDDLE REFRIGERATED PREP COOLER IN FOOD PREP AREA ON FIRST FLOOR NOT BEING USED NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMPERATURE RANGING FROM AT 46.1F TO 52.1F. HAVE IT SERVICED. CRITICAL VIOLATION 7-38-005(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • GLASS DISH MACHINE BEHIND BAR AND DISH MACHINE IN FOOD PREP AREA BOTH IMPROPERLY SANITIZING. RESIDUAL READING OF 10PPM FOUND ON EQUIPMENT FROM UNITS. INSTRUCTED TO CONTACT TECHINICIAN AND REQUEST SERVICE. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • ICE NOT PROTECTED DURING STORAGE, POTABLE ICE BIN BEHIND THE BAR FOUND WITH BOTTLES OF ALCOHOL INSIDE THE ICE . SERIOUS VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT PROTECTED, REAR EXIT DOOR HAS A LARGE 3 INCH GAP AT LOWER LEFT CORNER. MUST REPAIR. SERIOIUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED AND/OR FOODS REMOVED FROM ORIGINAL CONTAINERS THAT ARE HELD FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • POTABLE ICE IN LARGE BIN BEHIND THE BAR FOUND WITH BOTTLES OF ALCOHOL INSIDE. ALL POTABLE ICE MUST BE COMPLETELY SEPARATED FROM BOTTLES OF ALCOHOL, MUST INSTALL A BARRIER COMPLETELY SEPARATING THE SECTIONS OR REMOVE THE BOTTLES FROM THE BIN. REMOVE ICE BUILD-UP FROM THE INTERIORS OF BOTH DEEP FREEZERS IN BASEMENT. PAINT RUSTY EXTERIOR OF DEEP FREEZER IN BASEMENT. PROVIDE COVERS FOR ALL ICE BINS THAT HAVE POTABLE ICE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL CUTTING BOARDS ON PREP TABLES IN FOOD PREP AREA, EXTERIORS(SIDES) OF ALL COOLERS, COOKING STOVES, ALL DEEP FREEZERS AND REACH-IN FREEZERS IN BASEMENT, POP GUNS AND HOLSTERS BEHIND THE BAR, MEAT SLICER AND STORAGE SHELVES IN BASEMENT. CLEAN INTERIOR OF DISH MACHINE(EXCESSIVE LIME BUILD-UP OBSERVED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING FLOOR TILES IN FOOD PREP/DISH WASHING AREA. DETAIL CLEAN FLOORS THROUGHOUT FOOD PREP AREAON FIRST FLOOR, THROUGHOUT ALL SECTIONS OF BASEMENT, REMOVING ALL DIRT AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT WALLS AND BASEBOARDS INSIDE WALK-IN COOLER IN BASEMENT, AND THROUGHOUT FIRST FLOOR PREP/DISH WASHING AREA(GREASE, DIRT, BLACK RESIDUE, FOOD SPLATTERS). REMOVE ALL CHIPPING PAINT FROM CEILING IN FOOD PREP/DISHWASHING AREA. CLEAN DUST BUILD-UP FROM HEAT VENT IN WOMEN"S WASHROOM,
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN LIGHTS IN FOOD PREP AREA UNDERNEATH THE HOOD AND IN KITCHEN AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL EXPOSED HANDSINKS BEHIND THE BAR IN THE DINING AREA AND IN BASEMENT PREP AREA. REPAIR FAUCET AT 2 COMPARTMENT SINK IN BASEMENT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELIMINATE CLUTTER IN SMALL STORAGE AREA IN REAR BY EXIT DOOR. MUST CLEAN AND MAINTAIN UNUSED EQUIPMENT IN BASEMENT.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL EMPLOYEES HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.
  11. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL UNUSED EQUIPMENT. INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE BUILD UP. CLEAN AND MAINTAIN SLICER AT ALL TIMES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN BASEMENT AND FRONT BAR AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHEILD MISSING IN FRONT PREP AREA. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT FAUCET AT FRONT BAR AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  12. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RUBBER GASKET AROUND SERVICE/PREP COOLER IN POOR REPAIR. MUST REPAIR TO PREVENT RISE OF AIR TEMPERATURE INSIDE COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS ALONG WALL AND IN CORNERS BEHIND AND AROUND COOKING EQUIPMENT TO REMOVE SPILLS AND DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED A FEW LIGHT SHIELDS MISSING IN PREP AREA AND INSIDE WALK IN BASEMENT COOLER. MUST REPLACE/PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAK AT BOTTOM OF 2 COMPARTMENT SINK IN BASEMENT STORAGE AREA. MUST REPAIR AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
  13. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE EXCESS ICE BUILD-UP AT ICE BOX FREEZERS IN THE BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR CORNERS AT WALK-IN COOLER, AT MAIN KITCHEN UNDER HEAVY EQUIPMENT AND UNDER DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN FOOD SPLASHES AT NORTH FACING WALL NEXT TO 2DR REFRIGERATOR.
  14. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST RESAND OR REPLACE WORN CUTTING BOARDS AT MAIN KITCHEN AREA. MUST CLEAN INTERIOR ICE BIN LID.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR BROKEN FLOOR TILES AT HALLWAY LEADING TO REAR EXIT DOOR AS WELL AS FLOOR IN WALK-IN COOLER TO BE SMOOTH AND EASILY CLEANABLE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORE ICE SCOOPERS IN ICE RECEPTACLE HOLDERS AT ALL TIMES. MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.
  15. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE CEILING OF THE WALK IN COOLER IS DIRTY, WASH, RINSE AND SANITIZE THE COOLER CEILING. DEFROST THE KITCHEN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE PILLAR AND BASEBOARD BETWEEN THE PREP COOLERS IS DIRTY, CLEAN AND REPAINT THE PILLAR. THE FLOOR IN FRONT OF THE 2-DOOR IS DAMAGED AND SAGGING, RESEAL THIS AERA SO IT IS SMOOTH AND SANITARY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. THE CEILING ABOVE THE NORTH KITCHEN HOOD HAS A LARGE HOLE, REPAIR AND REPAINT THE DARK, STAINED KITCHEN CEILING.
  16. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Wash, rinse and sanitize the ice machine to remove lite buildup.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. The knife holder and steam table cover are dirty. Wash, rinse and sanitize the knife holder and steam table cover.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the floors and baseboards behind the stoves, dish machine and cooler so they are smooth and sanitary from corner to corner.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Clean and reseal the loose paint on the walls and ceilings so they are smooth and sanitary from top to bottom.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Clean and reorganize the basement storage area.
  17. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. All wooden shelves with foil liners, in kitchen, must be removed & sealed or shelves replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Dusty compressors of most coolers in facility, interior floors of bar coolers need cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors under dry storage shelves in basement & under 2nd floor bar must be kept clean.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Some grease streaks at the front section of hood at cooking equipment must be cleaned, including dust particles on attachments inside of hood.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. Leaky pipe under right side of 3-comp sink in basement, hot water knob at 2nd floor bar sink must be fixed.
  18. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Clean and smooth out the walls behind the dishmachine and three comp sink.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Replace the light shield in the walk-in cooler.